Masterchef Eugene Klopotenko advised vegetarian new year’s eve menu: please even the meat eaters

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

“Masterchef” Eugene Klopotenko advised vegetarian new year’s menu: “will Appeal even to meat-eaters” [photos]
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Photo: instagram.com/klopotenko.

To prepare each of the meals takes less than an hour.

The winner of the cooking show “Mastershef-5” Eugene Klopotenko made Christmas vegetarian menu. Cook sure that these recipes “will satisfy even the meat-eaters”.

My ingenious nature has created an ingenious recipes. Those that will be appreciated by all. I never allow my followers are in anguish gnawed kapustinsky new year’s eve. Meet with recipes. CEM. Love, wrote cook in

Instagram.

Cauliflower with tahini sauce

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Cauliflower with a sauce of tahini. Photo: instagram.com/klopotenko

– Snack namber van. Roasted cauliflower with a sauce of tahini, honey and lemon juice. Give me a handkerchief, I wipe the tears away, because it’s delicious, said Klopotenko.

Servings: 4-6.

Preparation time: 10 minutes.

Cooking time: 20 minutes.

Ingredients

  • 1 head cauliflower (small swing);
  • 0,5 tsp dry herbes de Provence;
  • 1 tbsp vegetable oil;
  • 2 tbsp tahini paste;
  • 1 tbsp. of honey;
  • 1 tbsp lemon juice;
  • salt to taste and pepper.

Step by step recipe

  1. Head of cauliflower, rinse well and dry. Cut the cabbage in half, then cut each of the halves lengthwise into slices thickness approximately 1 see
  2. Using a knife, separate the florets of cauliflower from the base.
  3. Heat a pan with 1 tbsp oil. Fry cabbage until Golden brown on both sides, season with salt and pepper to taste, add 0.5 tsp fragrant dried herbs.
  4. For the sauce, mix the tahini paste (2 tbsp) with 1 tbsp of honey.
  5. Add the lemon juice (1 tbsp) and mix well.
  6. If you want to make the sauce more liquid, add a little warm water and stir.
  7. When serving, pour the cauliflower sauce of tahini.

The spring rolls with sauce

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

The spring rolls with the sauce. Photo: instagram.com/klopotenko

Servings: 2-4.

Preparation time: 15 minutes.

Cooking time : 15 minutes.

Ingredients

  • 4 sheets rice paper
  • 300 g mushrooms;
  • 1 carrots (large)
  • 2 tbsp vegetable oil;
  • parsley to taste;
  • 1 tbsp sesame seeds;
  • 1 tsp corn starch;
  • 60 ml of water;
  • 100 ml of soy sauce;
  • 1 tsp mirin;
  • ½ Chilli;
  • salt to taste and pepper.

Step by step recipe

  1. One carrot peel and cut into long strips on the Mandalina or peeler (for Korean carrot).
  2. Mushrooms (300 g) wash, dry and cut into slices.
  3. Heat a pan with two tbsp oil, brown the mushrooms and carrots for 1-2 minutes so that the carrots remain crisp.
  4. Chili pepper wash and cut about half. Chop half of the chili pepper in very small cubes.
  5. Mix in a bowl carrots, mushrooms, chili. Add in a bowl the parsley leaves to taste.
  6. Pour into a saucepan 100 ml of soy sauce. Add 1 tsp of mirin.
  7. Then mix in a bowl 1 tsp of corn starch in 60 ml of water. Enter the mix in the soy sauce and heat until thick.
  8. Rice leaves (4 PCs) apply water so that they become elastic. Put the filling on one side of the sheet and gently roll in roll.
  9. Cut the roll in half at an angle of 45 degrees.
  10. When serving, pour over the spring rolls with the sauce and sprinkle with sesame seeds.

The fennel salad with citrus and nuts

Salads will also be two. First with citrus, fennel, pomegranate, mint and walnut. The second elastic tofu, tomatoes, Chile, cilantro, peanuts and lemon-olive dressing. Both salads are awesome – praised cook.

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

The fennel salad with citrus and nuts. Photo: instagram.com/klopotenko

Servings: 2.

Preparation time: 5 minutes.

Cooking time: 5 minutes.

Ingredients

  • 1 pink grapefruit;
  • 1 – 1,5 PCs. orange;
  • 150 g fennel bulbs;
  • 20-30 g of kernels of hazelnuts (roasted);
  • 3 sprigs parsley;
  • 2 sprigs of mint;
  • 1 pinch of chili pepper flakes;
  • 30 ml. spoons olive oil;
  • 10 ml. L. vinegar;
  • 1 pinch of fennel seeds;
  • salt to taste.

Step by step recipe

  1. Grapefruit (1 PC.) peel with a knife, removing the white part to get rid of bitterness.
  2. With a knife carefully separate each slice of grapefruit, getting the fillet.
  3. The orange (1-1,5 PCs) peel and cut first in half rings, then cut them in half.
  4. Fennel (150g) wash and cut thin slices.
  5. Put in a salad bowl with the fennel, citrus, add a pinch of fennel seeds.
  6. From parsley (3 sprigs) peel off the leaves and add to the salad. Pour 10 ml of vinegar.
  7. Toasted hazelnuts (20-30 g) crush them with a knife. If desired, you can use any other nuts.
  8. Add nuts to the salad. Pour 30 ml of olive oil.
  9. Add a pinch of chili flakes, salt to taste and toss the salad.
  10. When serving, garnish the salad with whole mint leaves (a few sprigs).

Tomato salad with tofu

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Tomato salad with tofu. Photo: instagram.com/klopotenko

– The cheese tofu has a very distinct taste, but together with the tomatoes, cilantro, peanuts and spicy lemon dressing is what you need! – told Klopotenko.

Portions 2-4.

Preparation time: 5 minutes

Cooking time: 5 minutes.

Ingredients

  • 100-120 g cherry tomatoes;
  • 100 grams of tofu;
  • ½ Chilli;
  • 100 g peanuts (roasted);
  • 10 sprigs of cilantro;
  • 2 tbsp olive oil;
  • ½ Lemon (juice of half a lemon);
  • salt to taste.

Step by step recipe

  1. Cherry tomatoes (100-120 g) wash well and slice in half. You can use regular tomatoes of small size, cut them into 4-6 slices.
  2. Cilantro (about 10 sprigs) wash and separate the leaves from the stems. The greens are finely chop with a knife.
  3. Tofu (100g) cut into small cubes with sides of about 1 cm, Half of the chili pepper clean from seeds and finely chop.
  4. Add the tomatoes, cilantro, chili and tofu put in a bowl and pour 2 tbsp of olive oil.
  5. Add the salad 100 g of roasted peanuts and the juice of half a lemon.
  6. Arrange salad on plates. Add salt to taste and serve.

Vegetarian shepherd’s pie

– Main course – vegetarian shepherd’s pie, – said the cook. – I think I liked the meat of the original. Just this unexpectedly delicious. Bottom saturated layer of lentils, braised with vegetables and tomato sauce. Top – mouth-watering mashed potatoes. I tried it and went nuts.

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Vegetarian shepherd’s pie. Photo: instagram.com/klopotenko

Servings: 4-6.

Preparation time: 30 minutes.

Cooking time: 20 minutes.

Ingredients

  • 1 Cup lentils (red or green);
  • 2 pieces of tomato;
  • 1 EA onion;
  • 1 tbsp tomato paste;
  • 0.5 teaspoon of cumin;
  • 1 carrot;
  • 2 cloves of garlic;
  • 100 ml of vegetable broth (or water);
  • 500 g potatoes;
  • 2 tbsp olive oil;
  • 200 g mushrooms;
  • salt to taste and pepper.

Step by step recipe

  1. Mushrooms (200 g) wash, peel and cut into thin slices.
  2. The onion, after cleaning, cut into small cubes.
  3. Peel a large carrot peel and grate on a coarse grater.
  4. Tomatoes (2 pieces) cut into small slices, then medium dice.
  5. Peel the garlic (2 cloves) and finely chop with a knife.
  6. Heat a pan with a tablespoon of vegetable oil. Fry the chopped onion until transparent.
  7. Add to the onions grated carrot and cook another few minutes.
  8. Add to the pan the sliced mushrooms, fry for a few minutes.
  9. Lentils (1 Cup) boil in salted water until tender, according to package instructions.
  10. Meanwhile, add to the frying pan with the vegetable tomatoes, 1 tbsp tomato paste 100 ml vegetable broth (or water). Simmer for 5-7 minutes.
  11. Add to the pan the chopped garlic.
  12. Put in a pan of boiled lentils. Salt and pepper to taste, add 0.5 teaspoon of cumin, stir, cook 1 minute.
  13. Potatoes (500 g) peel and boil in salted water until tender. Razomnite with a potato masher, adding olive oil (1 tbsp).
  14. Put the prepared filling of vegetables with lentils in a baking dish and spread evenly over the form.
  15. Cover with layer of mashed potatoes and pop them into the oven with the temperature 180 degrees for 20 minutes or until Golden brown.

Couscous with orange, mint and hazelnuts

– If this is all you will be enough, then get another klassniki couscous with oranges and nuts. You will like it, – promised Klopotenko.

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Couscous with orange, mint and hazelnuts. Photo: instagram.com/klopotenko

Servings: 2-4.

Preparation time: 5 minutes.

Cooking time: 5 minutes.

Ingredients

  • 150 g couscous;
  • 1 orange
  • 100 g of kernels of hazelnuts;
  • 5 sprigs of mint;
  • 3 tbsp olive oil;
  • salt to taste and pepper.
  1. Couscous (150 g) zaparte boiling water according to instructions on the package. Cover the bowl with a plate and let it evaporated and cooked.
  2. Meanwhile, wash one orange, cut the peel from top and bottom. Then carefully cut the peel on each side.
  3. Cut out orange fillets. To do this, clean it with a knife, and then remove the pulp between the white films.
  4. Mint (5 sprigs) well wash and separate the leaves from the stems.
  5. Mint leaves finely chop with a knife. You can also tear the leaves with your hands.
  6. Hazelnuts (100 g) gently crush with a knife. The degree of grinding can be different, depending on your preference.
  7. Salt and pepper couscous to taste, add 3 tbsp of olive oil. Gently stir orange fillets, chopped mint and nuts.

Vegan truffles out of dates

– For dessert, the truffles out of dates, coconut cream and kerob. Cooking time: 5 minutes. Just eat carefully. It is very tasty, – joked the chef.

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Vegan truffles from figs. Photo: instagram.com/klopotenko.

Servings: 4-6.

Preparation time: 5 minutes

Cooking time: 10 minutes.

Ingredients

  1. 500 g dried pitted dates;
  2. 30 ml coconut cream;
  3. 3 tbsp of carob (+ 2 tbsp for the top layer).
  4. 100 g of pistachio nuts.
  5. 100 g walnuts.
  6. Step by step recipe
  7. From dates remove the pits, and the flesh tear apart, and place in the bowl of a blender.
  8. Add the dates 3 tbsp carob (it is a powder, a substitute for cocoa).
  9. Grind to a homogeneous mass. Add the coconut cream (30 ml) and once again good chop.
  10. Shape of crushed tamarind balls. Try, that they were approximately the same size.
  11. Divide the candy into 3 parts. The first part of date candy roll in carob (2 tbsp).
  12. Pistachio (100 g) peel and chop with a knife. Walnuts (100 g) also chop with a knife.
  13. The second part of date truffles rolled in crushed crumbs of pistachio.
  14. The third part of the candy mixture, then roll in the crumbs of walnuts. Put all the truffles in the fridge for a few hours.

Iced tea with berries

– As a non-alcoholic drink is iced tea with berries. And alcoholic cocktail you will make wine, fruit and orange juice – shared of Klopotenko.

Servings: 4-6.

Preparation time: 3 minutes.

Cooking time: 5 minutes.

Ingredients

  • 400 g of frozen berries;
  • 3 tbsp. sugar;
  • 1 tbsp black tea;
  • 2 liters of water.

Step by step recipe

  1. Berries (400 g) pour 2 liters of water and bring to a boil. Add 3 tbsp sugar and cook for 2-3 minutes, subtract the fire.
  2. Turn off the heat and add black tea (1 tbsp). Leave to infuse and cool slightly. Optional when serving, add ice.
  3. A cocktail of red wine with berries

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Iced tea with berries. Photo: klopotenko.com

Alcoholic cocktail

Servings: 2-4.

Preparation time: 3 minutes.

Cooking time: 10 minutes.

Ingredients

  1. 1 bottle of dry red wine;
  2. 400 g of frozen berries (assorted);
  3. 2 orange (juice and zest);
  4. 2 tbsp of sugar.
  5. Step by step recipe
  6. Berries (400 g), pour dry red wine (1 bottle.) and bring almost to a boil.
  7. From oranges (2 PCs) squeeze the juice and separate the peel, previously well washed them. Add the zest and the juice from the oranges in a saucepan to the berries and wine.
  8. Add 2 tbsp of sugar, simmer a few minutes until dissolved. Instead of sugar you can use honey (about 2 tbsp). Serve cold and with ice.

 МастерШеф  Евгений Клопотенко посоветовал вегетарианское новогоднее меню:  Понравится даже мясоедам

Alcoholic cocktail. Photo: klopotenko.com

SEE ALSO

Eugene Klopotenko shared the recipe for Christmas baking: “Without yeast and quickly”

“Masterchef-5” told how to make German Stollen.

The salad with mushrooms and salad with the language: unique recipes from the “Masterchef” of Klopotenko

Chef Eugene Klopotenko knows how to make traditional dishes sparkle with different colors.

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